Introduction
The kitchen smells like warm vanilla and butter, and the oven hums softly while I slice through thick, custardy bread. Today I’m sharing my Crème Brûlée French Toast — a baked, caramel-topped twist that makes mornings feel like a small celebration. This always takes me back to Sunday dinners.
Why You’ll Love This
- Hands-off once assembled — great for busy mornings.
- Rich, custardy interior with a crisp caramel crust.
- Budget-friendly: pantry staples, big payoff.
- Kid-approved texture, adult-approved elegance.
Quick Recipe Snapshot
- Servings: 6 (serving size depends on appetite)
- Prep time: 15 minutes active (plus 2 hours soak)
- Cook time: 30–35 minutes
- Total time: 2 hours 50 minutes (with chilling)
- Skill level: Easy
- Taste: sweet + creamy with toasted caramel notes
Warm note: Once you prep the custard and let the bread soak, the oven does most of the work — so relax and enjoy the aroma.
Ingredients You’ll Need
- 1 loaf of French bread
- Chef note: Slightly stale works best for soaking.
- 4 large eggs
- Chef note: Room temperature for smoother custard.
- 1 cup heavy cream
- Chef note: Full-fat gives rich texture.
- 1 cup milk
- Chef note: Whole milk is ideal.
- 1/2 cup granulated sugar
- Chef note: Mixes easily into custard.
- 1 tablespoon vanilla extract
- Chef note: Use pure vanilla for depth.
- 1/4 teaspoon salt
- Chef note: Balances the sweetness.
- 1/4 cup brown sugar (for caramelizing on top)
- Chef note: Light brown adds molasses warmth.
How to Make It
- First, slice the French bread into thick slices and arrange them snugly in a greased baking dish. The bread should fill the dish but still let custard seep between slices.
- Then, whisk eggs, heavy cream, milk, granulated sugar, vanilla, and salt in a bowl until smooth and slightly frothy. You’ll smell the vanilla right away.
- Next, pour the custard evenly over the bread. Press down gently so each slice soaks up the mixture. You want the bread heavy with custard, not soggy.
- Meanwhile, cover the dish with plastic wrap and chill for at least 2 hours or overnight; overnight deepens the flavor.
- Preheat the oven to 350°F (175°C). Take the chilled dish from the fridge and let it sit for 10 minutes while the oven heats.
- Bake for 30–35 minutes until the center feels set and the top turns light golden. You should see puffed edges and a slight jiggle in the middle.
- Remove from the oven and sprinkle brown sugar evenly across the top. For a classic crackly top, use a kitchen torch and caramelize the sugar until it forms a crisp, amber crust.
- Finally, let it cool for 5–10 minutes so the crust hardens. Then cut, serve, and listen for that satisfying crack as you tap the caramel with a spoon.
Kitchen Tips (From My Kitchen)
- Time-saver: Assemble the night before and bake in the morning to save time.
- Common mistake + fix: If the custard seems runny after baking, return it to the oven in 5-minute bursts until it firms.
- Simple variation: Stir 1/2 teaspoon cinnamon into the custard for warm spice.
Serving Ideas
- Weekend brunch: Serve with fresh berries and a dollop of whipped cream.
- Cozy breakfast-for-dinner: Pair with crisp bacon and a hot mug of coffee.
- Holiday table: Slice into squares and arrange on a platter with orange zest.
- Garnish ideas: toasted almonds, a dusting of powdered sugar, or a drizzle of maple syrup.
Storing & Leftovers
- Fridge: Store covered for up to 3 days.
- Freezer: Freeze individual pieces wrapped tightly for up to 1 month.
- Reheat: Warm gently in a 325°F oven to keep the custard creamy; torch the top again for crispness.
Leftover idea: Transform slices into a dessert sandwich with ice cream and toasted nuts.
Crème Brûlée French Toast
Ingredients
Method
- Slice the French bread into thick slices and arrange them snugly in a greased baking dish.
- Whisk eggs, heavy cream, milk, granulated sugar, vanilla, and salt in a bowl until smooth and slightly frothy.
- Pour the custard evenly over the bread, pressing down gently so each slice soaks up the mixture.
- Cover the dish with plastic wrap and chill for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C) and let the chilled dish sit for 10 minutes while the oven heats.
- Bake for 30–35 minutes until the center feels set and the top turns light golden.
- Remove from the oven and sprinkle brown sugar evenly across the top.
- Use a kitchen torch to caramelize the sugar until it forms a crisp, amber crust.
- Let it cool for 5–10 minutes before cutting and serving.
Notes
FAQs
Q: Can I make this ahead of time?
A: Yes — assemble and refrigerate overnight, then bake in the morning for easy hosting.
Q: What can I substitute for heavy cream?
A: You can use half-and-half, but the texture will be slightly lighter; for richness, keep some cream.
Q: How do I know it’s done?
A: The edges should be puffed and golden, and the center should feel mostly set with a tiny jiggle.
Q: Can I freeze it?
A: Yes, freeze baked slices individually; however, the caramel top may soften. Re-crisp with a torch or broiler briefly.
Final Thoughts
I make this Crème Brûlée French Toast when I want something that feels both comforting and special, and I hope you do the same. Tweak the spices, add fruit, or serve it plain — whatever you choose, enjoy the little crackle of caramel and the creamy custard underneath.
Conclusion
For a different take, I like this classic version at Crème Brûlée French Toast Recipe to compare techniques. Meanwhile, for an overnight bake idea that’s very similar to mine, see Overnight Creme Brûlée French Toast Bake – Mel’s Kitchen Cafe.
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